Herbed Zucchini Soup

• 3 cups stock vegetable, or you can use chicken stock
• 1 1/2 pounds zucchini cut into 1-inch pieces
• 1 tablespoon dill weed freshly chopped, or tarragon, or 1 teaspoon dried
• 3/4 cup cheddar cheese, reduced-fat or whole fat
• 1/4 teaspoon salt and black pepper or to taste

1. Place broth, zucchini and dill in a big saucepan, bring to a boil over high heat.
2. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 10 minutes.
3. Puree in a blender, in batches if necessary, until smooth.
4. Return the soup to the saucepan and heat over medium-high, slowly stirring in cheese until incorporated.
5. Remove from heat and season with salt and pepper.
6. Serve hot or chilled.
7. Soup can be refrigerated for up to 3 days.

stock vegetable, zucchini, dill weed freshly, cheddar cheese, salt

Taken from recipeland.com/recipe/v/herbed-zucchini-soup-50267 (may not work)